Kansas City Style Ribs

Kansas City Style Ribs

PostBy: Rob R. On: Sun Jul 01, 2012 6:40 am

I got this recipe out of a free flyer in our newspaper. I followed the directions to a "T" a few weeks ago and was very impressed with the results. I have a cheap smoker that works pretty well with "Cowboy Lump" charcoal...fancy wood chips are optional. The sauce has a nice tang to it and the rub adds some spice...add a dash of Dinosaur BBQ "Foreplay" rub to the mix if you want a little more heat.
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Rob R.
 
Stoker Coal Boiler: EFM DF520
Hand Fed Coal Stove: Hitzer 50-93
Other Heating: Dad's 1953 EFM Highboy

Re: Kansas City Style Ribs

PostBy: VigIIPeaBurner On: Sun Jul 01, 2012 8:44 am

Looks mighty tasty, Rob :) I used a Brinkman style smoker until I snagged a Webber Smokey Mountain off of Craigslist. Brand new and all assembled too 8-) The WSM is much easier to control. Stay on the lookout for one a snag it when you find it. Took me a little over a year to find it.

The rub looks very close to the one I used a few times. My taste has moved away from sugar of any kind in the rub amd rub only (dry,not wet) for smoked BBQ ribs. I'll use a little in a brine for venison or poultry but I've found that I like a rub much better with granulated garlic used instead of sugar. I always use chunk wood, about 2x3" size, for smoke. Chunk wood gives even smoke over a long time period.

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Now you've got me hungry for my "Rocky Mountain" breakfast . Had this first a great local eatery, Thisildous Eatery.
    1/2 toasted English muffin, buttered, pile on some smoked BBQ pulled pork, lay on two eggs over easy covered by a slice of jack cheese, and drizzle the cheese with a little of your favorite sauce. Surround the mountain with home fired potatoes to act as foothills to the mountain and set the other half of the muffin on the side
      :drool:
VigIIPeaBurner
 
Hot Air Coal Stoker Furnace: Keystoker Koker
Hand Fed Coal Stove: Vermont Casting Vigilant II 2310
Other Heating: #2 Oil Furnace

Re: Kansas City Style Ribs

PostBy: kozel On: Sun Jul 01, 2012 2:23 pm

You want to try good BBQ for free? Think about becoming a certified KCBS judge. There's a class for that. A typical event you are served 6 samples of chicken, ribs, pork and brisket. My brother and I do about 5-6 events a year. The one in Windsor VT is held on the grounds of the Harpoon brewery; double the fun!

http://kcbs.us/classes.php
kozel
 
Stove/Furnace Make: Harman & Crane
Stove/Furnace Model: Mark I & 404